Oven Roasted Chix Recipe
Juicy and tender roasted whole chicken 4-6 servings 1 whole frying chicken 1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink. 2. Sprinkle seasonings generously over chicken (still in sink; this makes less mess!). Lift chicken and place, breast-side down, in baking dish (one that had a lid). Season the back side. Cover with lid. 3. Bake chicken for about 30 minutes per pound at 325 degrees. 4. Test chicken with thermometer and remove when tender (and, of course, at least up to temp!). Remove chicken and place, breast side up, on a plate to serve. I use a deep glass baking dish that's just big enough to hold the chicken. I like to season the chicken ahead of time and keep in the fridge until it's time to start baking it. I've also made this recipe in the slow cooker. I cooked a 5+ lb. chicken for 7 hours on HIGH and it was very tender and delicious! 7 minutes 2-3 hours This recipe is a 10/10. Joshua loves roasted chicken, and I have been experimenting for years (literally!) for just the right flavor and moistness. This chicken falls apart when you take it out, and is so moist and tender, we use our forks to cut it on our plates. I season the outside liberally, and the flavor permeates the meat as it bakes. And since it's baked breast-side-down in a small dish, covered (as opposed to a large pan with lots of extra air and space inside), it just doesn't get dried out. We have this recipe as often as once a week. Almost as good as the fresh roasted chicken itself, is the leftover meat. Perfect for making casseroles, soups, gravy, or sandwiches requiring chicken. This is a must-try recipe. :D
garlic salt
seasoned salt
lemon pepper
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